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IPC classes for russian patent Method for production of "fresh cabbage vegetable-and-mushroom solyanka" preserved product (RU 2512137):
Another patents in same IPC classes:
Method for production of preserves "fish-and-vegetable cutlets in tomato sauce" / 2512131
Method envisages recipe components preparation, bulb onions cutting, sauteing in vegetable oil and milling, fresh white cabbages shredding and mincing, raw and fried mullet and carrots mincing, mixing part of bulb onions, mullet, cabbages, carrots, salt and part of black hot pepper to produce mince, the mince moulding, mealing in wheat flour and frying in vegetable oil to produce cutlets. Prepared ground pumpkin seeds extraction cake is poured with drinking water and maintained for swelling; one mixes the extraction cake with the remaining bulb onions, tomato paste, drinking water, sugar, the remaining black hot pepper, allspice, cloves, coriander and laurel leaf. The produced mixture is cooked; acetic acid is added to produce a sauce. The cutlets and sauce are packed at the recipe ratio, sealed and sterilised. The components are used at the following expenditure ratio, weight parts: mullet - 1100; vegetable oil - 68.6; fresh white cabbages - 142.9; carrots - 71.4-73.3; bulb onions - 62.9-63.7; wheat flour - 28.5, pumpkin seeds extraction cake - 13.7, tomato paste in conversion to 30% dry substances content - 77.7, acetic acid in conversion to 80% concentration - 4.3, sugar - 28.6, salt - 17.1, black hot pepper - 0.51, allspice - 0.17, cloves - 0.11, coriander - 0.11; laurel leaf - 0.03, water till the target product yield is equal to 1000.
Method for production of preserves "fish-and-vegetable cutlets in tomato-and-garnish sauce" / 2512108
Method envisages recipe components preparation, bulb onions cutting, sauteing in vegetable oil and milling, fresh white cabbages shredding and mincing, raw and fried omul and carrots mincing, mixing part of bulb onions, omul, cabbages, carrots, salt and part of black hot pepper to produce mince, the mince moulding, mealing in wheat flour and frying in vegetable oil to produce cutlets. Ground pumpkin seeds extraction cake is poured with drinking water and maintained for swelling; one mixes the extraction cake with the remaining bulb onions, tomato paste, drinking water, sugar, the remaining black hot pepper, allspice, cloves, mustard, coriander and laurel leaf. The produced mixture is cooked; acetic acid is added to produce a sauce. The cutlets and sauce are packed at the recipe ratio, sealed and sterilised. The components are used at the following expenditure ratio, weight parts: omul - 842; vegetable oil - 68.6; fresh white cabbages - 142.9; carrots - 71.4-73.3; bulb onions - 62.9-63.7; wheat flour - 28.5, pumpkin seeds extraction cake - 13.7, tomato paste in conversion to 30% dry substances content - 77.7, acetic acid in conversion to 80% concentration - 4.3, sugar - 28.6, salt - 17.1, black hot pepper - 0.51, allspice - 0.17, cloves - 0.11, mustard - 1.1; coriander - 0.11; laurel leaf - 0.03, water till the target product yield is equal to 1000.
Method for production of enriched preserves "vegetables with meat" / 2511911
Invention relates to the technology of preserved second-course lunches production. The method envisages recipe components preparation, carrots, bulb onions and white vegetables cutting and sauteing in melted fat, ground pumpkin seed extraction cake pouring with drinking water and maintenance for swelling, the listed components mixing (while heated) with tomato paste, ascorbic acid, salt, black hot pepper and laurel leaf to produce dressing, potatoes cutting and blanching, kidney beans blanching till double increase in weight, potatoes and kidney beans mixing, meat cutting and frying in melted fat, packing the meat, the produced mixture and the dressing, their sealing and sterilisation.
Method for production of preserves "fish-and-vegetable cutlets in tomato-and-garnish sauce" / 2511891
Method envisages recipe components preparation, bulb onions cutting, sauteing in vegetable oil and milling, fresh white cabbages shredding and mincing, flounder and carrots mincing, mixing part of bulb onions, flounder, cabbages, carrots, salt and part of black hot pepper to produce mince, the mince moulding, mealing in wheat flour and frying in vegetable oil to produce cutlets. Ground pumpkin seeds extraction cake is poured with drinking water and maintained for swelling; one mixes the extraction cake with the remaining bulb onions, tomato paste, drinking water, sugar, the remaining black hot pepper, allspice, cloves, mustard, coriander and laurel leaf. The produced mixture is cooked; acetic acid is added to produce a sauce. The cutlets and sauce are packed at the recipe ratio, sealed and sterilised. The components are used at the following expenditure ratio, weight parts: flounder - 1100; vegetable oil - 68.6; fresh white cabbages - 142.9; carrots - 71.4-73.3; bulb onions - 62.9-63.7; wheat flour - 28.5, pumpkin seeds extraction cake - 13.7, tomato paste in conversion to 30% dry substances content - 77.7, acetic acid in conversion to 80% concentration - 4.3, sugar - 28.6, salt - 17.1, black hot pepper - 0.51, allspice - 0.17, cloves - 0.11, mustard - 1.1; coriander - 0.11; laurel leaf - 0.03, water till the target product yield is equal to 1000.
Method for production of preserves "fish-and-vegetable cutlets in tomato sauce" / 2511890
Method envisages recipe components preparation, bulb onions cutting, sauteing in vegetable oil and milling, fresh white cabbages shredding and mincing, raw and fried smelt and carrots mincing, mixing part of bulb onions, smelt, cabbages, carrots, salt and part of black hot pepper to produce mince, the mince moulding, mealing in wheat flour and frying in vegetable oil to produce cutlets. Prepared ground pumpkin seeds extraction cake is poured with drinking water and maintained for swelling; one mixes the extraction cake with the remaining bulb onions, tomato paste, drinking water, sugar, the remaining black hot pepper, allspice, cloves, coriander and laurel leaf. The produced mixture is cooked; acetic acid is added to produce a sauce. The cutlets and sauce are packed at the recipe ratio, sealed and sterilised. The components are used at the following expenditure ratio, weight parts: smelt - 946; vegetable oil - 68.6; fresh white cabbages - 142.9; carrots - 71.4-73.3; bulb onions - 62.9-63.7; wheat flour - 28.5, pumpkin seeds extraction cake - 13.7, tomato paste in conversion to 30% dry substances content - 77.7, acetic acid in conversion to 80% concentration - 4.3, sugar - 28.6, salt - 17.1, black hot pepper - 0.51, allspice - 0.17, cloves - 0.11, coriander - 0.11; laurel leaf - 0.03, water till the target product yield is equal to 1000.
"ekzotika" tomato sauce preparation method / 2510837
Method envisages recipe components preparation, mixing tomato puree, mango puree, garlic puree, sugar, salt, cloves and nutmeg, the mixture cooking till dry substances content is equal to nearly 19%, acetic acid addition, the mixture packing, sealing and sterilisation. In the process of mixing one additionally uses ground pumpkin seeds extraction cake that is preliminarily poured with drinking water and maintained for swelling while the components are used at the following expenditure ratio, weight parts: tomato puree in conversion to 12% dry substances content - 866; mango puree in conversion to 14% dry substances content - 130; garlic puree - 0.3; pumpkin seeds extraction cake - 35; acetic acid in conversion to 80% concentration - 1.95; sugar - 50; salt - 22.7; cloves - 1.2; nutmeg - 1.4; water till the target product yield is equal to 1000.
"ekzotika" tomato sauce preparation method / 2510832
Method envisages recipe components preparation, mixing tomato puree, mango puree, garlic puree, sugar, salt, allspice and nutmeg, the mixture cooking till dry substances content is equal to nearly 19%, acetic acid addition, the mixture packing, sealing and sterilisation; the method specificity is as follows: in the process of mixing one additionally uses ground pumpkin seeds extraction cake that is preliminarily poured with drinking water and maintained for swelling while the components are used at the following expenditure ratio, weight parts: tomato puree in conversion to 12% dry substances content - 866; mango puree in conversion to 14% dry substances content - 130; garlic puree - 0.3; pumpkin seeds extraction cake - 35; acetic acid in conversion to 80% concentration - 1.95; sugar - 50; salt - 22.7; allspice - 0.7; nutmeg - 1.4; water till the target product yield is equal to 1000.
Method for manufacture of preserves "bonito in sour cream sauce" / 2510753
Method envisages recipe components preparation, bonito fillet cutting and frying in melted butter, cress and spring onion cutting and freezing, ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling, the listed components mixing with sour cream, salt, black hot pepper, red hot pepper and mustard, the produced mixture packing, sealing and sterilisation.
Method for production of preserves "wolffish with salad" / 2508690
Invention relates to the technology of preserved appetisers production. One performs tomatoes cutting and blanching, celeriac, small radish and apples blanching and grating, lettuce and spring onions cutting and freezing. Skin-off wolffish is cut. Ground pumpkin seeds extraction cake is poured with drinking water and maintained for swelling. The listed components are mixed with acetic acid, sugar and salt. The produced mixture and mayonnaise are packaged, sealed and sterilised.
Preserved meat-and-vegetable rolls production method / 2508689
Invention relates to the technology of preserved second-course lunches production. Dried ceps are blanched and cut. Garlic and speck are minced. The components are mixed with part of salt and part of black hot pepper to produce mince. Pork is cut and pounded. Mince is laid onto the pork and twisted to produce rolls. Rolls are fried in cooking fat. Potatoes are cut and fried in melted fat. Carrots and bulb onions and cut and sauteed in margarine. Green beans are cut and frozen. Ground pumpkin seeds extraction cake are poured with mushroom broth and maintained for swelling. One mixes potatoes, carrots, bulb onions, green beans and pumpkin seeds extraction cake with sour cream, sugar, the remaining salt and the remaining black hot pepper to produce garnish. The rolls, garnish and mushroom broth are packed, sealed and sterilised.
 / 2262241
 / 2262864
 / 2277346
 / 2290834
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FIELD: food industry.
SUBSTANCE: invention relates to the technology of preserved second-course lunches production. The method envisages recipe components preparation, fresh white cabbage shredding and blanching, bulb onions cutting and sauteing in vegetable oil, brined tomatoes cutting, brined mushrooms milling, the listed components mixing with ground pumpkin seeds extraction cake, vegetable oil, tomato paste, citric acid, sugar, salt, red hot pepper, allspice and laurel leaf, one proceeds with stewing (continuously stirring), packing, sealing and sterilisation.
EFFECT: method allows to reduce stratification of the target product produced.
The invention relates to the technology of production of canned second dining dishes.
A method of obtaining canned product "Hodgepodge vegetable-mushroom fresh cabbage, providing training prescription components, chopping and blanching fresh cabbage, cut, passerovannye in vegetable oil onion, cut salt tomatoes, crushing pickled mushrooms, mixing the listed components with vegetable oil, tomato paste, citric acid, sugar, salt, pepper red hot pepper, the allspice and Bay leaf, stewing with constant stirring, packing, sealing and sterilisation (Collection of technological instructions for the production of canned food. Volume I - M: APP "Conservative", 1990, s-310).
The disadvantage of this method is the delamination of the obtained target product.
The technical result of the invention is to reduce the delamination obtain the target product.
This result is achieved in that in a method of producing canned product "Hodgepodge vegetable-mushroom fresh cabbage, providing training prescription components, chopping and blanching fresh cabbage, cut, passerovannye in vegetable oil onion, cut salt tomatoes, crushing solen the x mushrooms, mixing these components with vegetable oil, tomato paste, citric acid, sugar, salt, pepper red hot pepper, the allspice and Bay leaf, stewing with constant stirring, packing, sealing and sterilisation, according to the invention by mixing optionally enter a ground meal of pumpkin seeds, and components used in the following ratio of expenses, parts by weight:
| fresh cabbage |
826 |
| salt the tomatoes |
178 |
| onions |
122-124 |
| pickled mushrooms |
213 |
| meal of pumpkin seeds |
8 |
| tomato paste, in terms of |
|
| 30%solids content |
30,6 |
| citric acid |
0,816 |
| sugar |
25,5 |
| Sol |
5,1 |
| peppers red hot |
0,816 |
| allspice |
0,816 |
| Bay leaf |
0,51 |
| vegetable oil |
to the output of the target product 1000 |
The method is implemented as follows.
Prescription components prepared according to the traditional technology.
Prepared fresh cabbage chopped and blanched in hot water.
Prepared onions cut and passer in vegetable oil.
Prepared salted tomatoes cut.
Prepared pickled mushrooms shredded on top.
These components in the recipe ratio is mixed with ground sunflower seeds pumpkin; obtained by known techniques (Vasiliev A.G., Dvorkin GA, Kasyanov GI technology Development sausages functional purpose with the addition of pumpkin seeds. - Krasnodar: INEP, 2008, ñ.38-45), vegetable oil, tomato paste, citric acid, sugar, salt and grind pepper red hot pepper, the allspice and Bay leaf. The mixture stew with constant stirring for about 40 minutes, filled, sealed and sterilized to obtain the target product.
If using tomato paste with a solids content not matching the prescription, syshestvyut the conversion of its consumption at equivalent solids content for known dependencies (Collection of technological instructions for the production of canned food. Volume I - M: APP "Conservative", 1990, p.124).
The cost components are based on norms of waste and losses of the respective raw materials. Given in the form of interval consumption of onions covers the possible change of shelf life of raw materials.
Obtained according to the described technology canned food organoleptic properties similar to the product on the closest analogue.
To confirm the technical result of the products according to the described technology and the closest analogue produced in the banks of type I-82-350. The contents of the cans was evaluated visually after a month of storage. Experienced product contained a homogeneous opaque colored liquid phase. The product is the closest analogue had in the upper part of the banks expressed a settled layer of juice and a colored layer of fat.
Thus, the proposed method reduces the delamination obtain the target product.
A method of obtaining a canned product "Hodgepodge vegetable-mushroom fresh cabbage, providing training prescription components, chopping and blanching fresh cabbage, cut, passerovannye in vegetable oil onion, cut salt tomatoes, crushing pickled mushrooms, mixing the listed components with vegetable oil, tomato pas is Oh, citric acid, sugar, salt, pepper red hot pepper, the allspice and Bay leaf, stewing with constant stirring, packing, sealing and sterilisation, characterized in that, when mixed impose additional ground meal of pumpkin seeds, and components used in the following ratio of expenses, parts by weight:
| fresh cabbage |
826 |
| salt the tomatoes |
178 |
| onions |
122-124 |
| pickled mushrooms |
213 |
| meal of pumpkin seeds |
8 |
| tomato paste, in terms of |
|
| 30%solids content |
30,6 |
| citric acid |
0,816 |
| sugar |
25,5 |
| Sol |
5,1 |
| peppers red hot |
0,816 |
| allspice |
0,816 |
| Bay leaf |
0,51 |
| vegetable oil |
to the output of the target product 1000 |
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